Turn your summer harvest into a hearty, homemade broth with multiple uses.
Preparation Time: 10 minutes
Cook Time: 120 minutes
2 yellow or white onions, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
30 millilitres (2 tablespoons) olive oil
2 bay leaves
4 litres (1 gallon) water
Herb stalks, scraps or sprigs
In a large stockpot, sauté onions, carrots and celery in oil over medium heat until onions are slightly caramelized.
Add bay leaves and vegetable scraps. Fully cover with water.
Cover and simmer over low heat for 1 1/2 hours.
Add herbs and simmer for 30 more minutes. Turn the heat off and let the mixture cool.
Strain broth through a strainer into a large container. Store in the refrigerator or freezer.*
*Tip: Broth will stay good for about four to five days when stored in the fridge or three to four months in the freezer.
Tip: Use the broth to kick soups up a notch or substitute it for water in recipes to add depth to your cooking.
Use our storage ideas to save room in your fridge or freezer and perfectly portion the broth.
Store it in sealed mason jars. Leave at least 5 centimetres (2 inches) for expansion if you freeze it.
Freeze smaller servings in ice cube trays. Once frozen, transfer cubes to sealed plastic baggies.
Put broth in airtight plastic containers, being sure to leave 5 centimetres (2 inches) for expansion.
Label the containers with the contents and date to ensure the stock stays fresh.
Tip: Reward dogs on hot days by throwing a few broth ice cubes in with their food for a treat.